Are you still able to get fresh green beans at your local farmers’ markets? Sometimes the ones in the grocery stores are okay, but the best ones are so fresh you can practically see the dew still on them. Here’s an easy and extremely tasty recipe to take advantage of the last of nature’s green bean bounty.
The only special things you need are bacon, some pearl onions, dried thyme and cider vinegar. These aren’t really “special”, but not everyone craves bacon and vinegar like we do. After all, you can’t have too much bacon – my brother-in-law’s personal motto. For the pearl onions, you have a choice of three. Fresh whole pearl onions (which you will need to parboil and peel), frozen pearl onions (which you will need to thaw), or a jar of cocktail onions (which you will need to drain).
I try to keep a jar of these handy as well as a bag of frozen ones. Personally, I dislike peeling the tiny ones. I know all the tips. But it’s still sometimes a sticking point when I’m deciding whether or not to try a specific recipe that calls for fresh ones. Anyway, the cocktail onions have a special tang which adds to this dish so if that floats your boat, use them.
SAUTEED GREEN BEANS WITH ONIONS AND BACON
1 lb. green beans, trimmed and halved
4 slices bacon
1 bottle cocktail onions, drained, or a cup or so of thawed frozen pearl onions
2 t. sugar
1/2 t. thyme
1-2 T. cider vinegar
3/4 t. salt
1/4 t. pepper
1. Cook beans four minutes in boiling water. Rinse with cold water. Drain and pat dry.
2. Cook bacon in a large nonstick skillet until crisp. Remove from pan. Keep two tablespoons of drippins in the skillet and discard the rest. Crumble bacon and set aside.
3. Add onions to pan. Cook three minutes if using previously frozen onions, one minute to warm the bottled ones. Add sugar and thyme. Cook three minutes, till golden brown.
4. Add the green beans to the pan. Cook two minutes, stirring. Add vinegar and salt and pepper. Toss well to coat.
5. Add bacon bits and serve.